Held on Feb. 7 and 8 at the newly completed Westham Butcher Shop, a meat processing facility in Mechanicsville, the intensive charcuterie workshop focused on value-added pork production. The course introduced various value-added meat products, hands-on charcuteries butchering and preparation, and taught participants to confidently cure meats via salt, smoke and dehydration.
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From cowgirl boots in a dusty rodeo arena, to a pasture full of heritage breed New Zealand pork, Amanda Hand’s path to full-time farming quite literally led her around the world.
Jeff Roberts, author of “Salted and Cured: Savoring the Culture, Heritage, and Flavor of Americas’s Preserved Meats,” spoke at the New England Meat Conference in Manchester.